Food 
What makes this soup so special is its versatility. It’s light enough for a spring lunch but hearty enough to fend off winter chills. Plus, it’s a fantastic way to sneak in some veggies if you’ve got picky eaters at home—or if you’re just trying to up your greens game like I am! Ready to dive in? Let’s get cooking!
Step-by-Step Guide
Alright, let’s roll up our sleeves and get this show on the road. Here’s what you’ll need:
Ingredients:
- 4 cups (950 ml) vegetable broth
- 1 can (400g) diced tomatoes
- 1 cup (240 ml) coconut milk
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup (150 g) spinach or kale, chopped
- 1 pack (9 oz/250g) vegan tortellini
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5g) dried basil
- 1 teaspoon (5g) dried oregano
- Salt and pepper to taste
Instructions:
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until they become fragrant and translucent. This should take about 2-3 minutes.
- Build the Base: Add the sliced carrots and celery to the pot. Cook them for about 5 minutes until they start to soften. Stir in the dried basil and oregano.
- Add Liquids: Pour in the vegetable broth, diced tomatoes (with their juice), and coconut milk. Bring the mixture to a gentle simmer.
- Simmer & Cook the Veggies: Let the soup simmer for about 15 minutes until the carrots and celery are tender.
- Tortellini Time: Add the vegan tortellini to the pot. Cook according to package instructions, typically 7-10 minutes.
- Greens & Seasoning: Stir in the chopped spinach or kale, allowing it to wilt into the hot soup. Season with salt and pepper to taste.
- Serve: Ladle your cozy tortellini soup into bowls and enjoy the comforting warmth!
Pairing and Savoring
Now that you’ve got your tortellini soup ready, let’s talk about how to make this meal even more memorable. This soup is a meal in itself, but if you want to turn it into a full-on Italian feast, here are a few ideas.
Pair your soup with a fresh, crisp side salad. I love a simple mix of arugula, cherry tomatoes, and a balsamic vinaigrette. The peppery arugula complements the creamy soup perfectly. For something extra special, add slivers of toasted almonds or pomegranate seeds to your salad for a bit of crunch and sweetness.
If you’re in the mood for some bread (because who isn’t?), you can’t go wrong with a loaf of crusty artisan bread. I like to lightly toast slices, then rub them with a clove of garlic while they’re warm—trust me, it’s a game-changer. Perfect for sopping up every last drop of that delicious broth.
One more tip: this soup gets even better the next day as the flavors have had a chance to meld together. So, feel free to make a big batch and enjoy it as leftovers. It’s like giving yourself a warm hug whenever you need it!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
